Seriously, Sunbasket has outdone themselves this time! It’s no wonder they are my favorite meal delivery service. This fantastic meal is a new favorite. Not only is it simple, delicious and budget friendly, but just look at how amazing these Sweet Potato-Black Bean Chili Cheese Fries look! 
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Sweet Potato-Black Bean Chili Cheese Fries on grey plate


Easy, Delicious Recipes

  • Sunbasket  meals are delicious! You choose 3 recipes for 2 or 4 people at $11.49 per meal
    Customize with Paleo, Gluten–Free, and Vegetarian options. Most recipes take about 30 minutes to prepare.
    Certified Organic, Non GMO and Sustainably Sourced
    Just how I like it! Ingredients are seasonal (better for you and the planet) and pre–measured – less hassle, less waste!
    Skip the grocery store and discover new products and flavors that are hard to find on your own. Plus you become a better cook!

    Convenient Delivery

    • Sunbasket  delivers weekly to your door. Ingredients are shipped in an insulated box so they stay fresh. Recyclable and reusable packaging materials are used.

Not only are these simple, delicious and budget friendly, but just look at how amazing these Sweet Potato-Black Bean Chili Cheese Fries look!



Let’s Talk About This Meal:

This is Sunbasket ‘s family-friendly, gluten-free spin on an indulgent classic. Who doesn’t love chili cheese fries? But of course these are a healthier version because Sun Basket and I care about what you eat! These sweet potatoes are roasted instead of fried, and topped  with a homemade chili and cheddar cheese! Crunchy jicama sticks and yogurt dipping sauce are served on the side. Kids love to dip!

Sweet Potato-Black Bean Chili Cheese Fries on grey plate set on denim tablecloth

The Recipe: Sweet Potato-Black Bean Chili Cheese Fries!

Tips and what you need: Chili in Adobo sauce gives this recipe the heat! You can find it at the grocery store or have it delivered to your door. As always, you need a good knife.

The Recipe: Sweet Potato-Black Bean Chili Cheese Fries!
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

A vegetarian dinner the whole family can get behind! Helpful hint! To avoid waste, place the leftover chilis in adobo sauce by twos into snack size baggies and freeze for later use. You can also use less than one chili if you are sensitive to heat.Gluten Free, Vegetarian, Soy-Free

4 Servings, 580 Calories/Serving

40 Minutes

This is Sun Basket’s family-friendly, gluten-free spin on an indulgent classic. 

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, gluten-free recipe, kid-friendly recipes
Servings: 4 servings
Author: Sun Basket
  • 3 sweet potatoes, about 1¾ pounds
  • 4 tablespoons olive oil, divided
  • Sea salt and freshly ground black pepper
  • 1 chipotle chili in gluten-free adobo, these come in can and are easily found in most grocery stores (you can use less if you are sensitive to spicy food)
  • 2 cups cooked black beans
  • 1/3 cup cup carrots, diced
  • 1/3 cup celery, diced
  • 1/3 cup white onion, diced
  • 1 cup diced tomatoes
Chili spice blend:
  • 2 1/2 teaspoons chili powder (mixed together)
  • 1/4 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 3/4 teaspoon granulated garlic
  • 1 lime
  • ½ cup Greek yogurt
  • ½ pound jicama peeled and cut into sticks
  • 6-7 sprigs fresh cilantro
  • 3 scallions
  • 1 cup grated cheddar cheese
Prep and roast the sweet potato fries:
  1. Heat the oven to 450ºF and place oven rack in center position
  2. Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.

  3. On a sheet pan, toss the sweet potato wedges with 2 tablespoons olive oil and season generously with salt and pepper. Spread in an even layer and roast, turning once halfway through cooking time, until tender and lightly browned, about 40 minutes. While the sweet potatoes roast, prepare the chili.

Cook the chili
  1. Finely chop the chipotle chile in adobo sauce.
  2. Rinse the black beans.
  3. dice carrots, onion and celery for mirapoix
  4. Toss spices together to make chili spice blend
  5. In a medium size sauce pot over medium-high heat, warm 2 tablespoons olive oil until hot but not smoking. Add the mirepoix (diced onions, carrots, celery), season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in the chili spice blend, and 1 chile in adobo (or less if you are sensitive to heat) and cook until fragrant, about 1 minute. Add the black beans, tomatoes, and ⅓ cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. While the chili simmers, prepare the lime yogurt and jicama sticks.

Make the lime yogurt; prep the jicama sticks
  1. Peel jicama and cut into sticks, set aside.

  2.  Juice the lime; the juice will be divided between the yogurt and the jicama sticks.
  3. In a small bowl, stir together the yogurt and half the lime juice. Season to taste with salt and pepper. In a medium bowl, combine the jicama sticks, remaining lime juice, and 1 teaspoon oil and toss to coat. Season to taste with salt and pepper.
Prep the remaining ingredients; finish the fries
  1. Coarsely chop the cilantro.
  2. Trim the root ends from 2 scallions; thinly slice the scallions for garnish; save the remaining scallion for another use.
  3. Stir the cilantro into the chili and season to taste with salt and pepper. In a medium ovenproof bowl or plate, spread the sweet potato fries, top with the chili, and sprinkle with the cheddar cheese. Warm in the oven until the cheese melts, 2 to 3 minutes.
  1. Garnish the chili cheese fries with the lime yogurt and scallions. Serve the jicama sticks on the side.
Kids can!
  1. Rinse the black beans.
  2. Juice the lime.
  3. Toss the jicama sticks with the lime juice.
  4. Stir the cilantro into the chili.


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